Dietary Cook
Acurra Healthcare
10.2023 - Current
- Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.
- Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Collaborated with dietitians to develop specialized menus for patients with specific dietary restrictions.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.
- Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.
- Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
- Achieved cost savings through careful ingredient selection, bulk purchasing, and minimizing waste.
- Promoted teamwork among kitchen staff by fostering open communication and addressing issues promptly.
- Increased customer satisfaction with personalized attention to individual dietary concerns or allergies during meal preparation.
- Conducted regular equipment maintenance checks to ensure optimal functionality and prevent downtime disruptions.
- Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
- Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.
- Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
- Continuously updated knowledge of industry trends, attending workshops or training sessions as needed to stay current with best practices in dietary cooking techniques.
- Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
- Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Followed standard recipes, menus and apportions according to established standards.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Assisted in hiring and evaluating of new kitchen staff.
- Monitored food temperatures throughout preparation and serving process.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Planned menus complying with established health guidelines and budget limitations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Followed proper procedures for use of government-provided commodities.
